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Pastel de Tres Leches (Three Milk Cake)

Pastel de Tres Leches (Three Milk Cake)

Recipe by Trish yee
Experience a heavenly slice of indulgence with our Pastel de Tres Leches, also known as the "Three Milk Cake." This beloved Latin American dessert is a symphony of moistness and decadence, featuring a delicate sponge cake luxuriously soaked in a trio of luscious milks—evaporated milk, condensed milk, and heavy cream. Each forkful unveils a perfect balance of sweetness and creaminess, as the cake absorbs the rich concoction of milky goodness.
Topped with a cloud of whipped cream and a sprinkle of cinnamon, our Pastel de Tres Leches is a culinary masterpiece that transcends the ordinary. Whether shared on joyous occasions or savored in quiet moments of self-indulgence, this dessert captures the essence of comfort and celebration in every delectable bite. Discover the magic of melt-in-your-mouth perfection with our exquisite Three Milk Cake, an ode to flavor, tradition, and pure dessert bliss.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine Spanish
Servings 1 6 Inch cake

Equipment

  • 1 Oven
  • 1 Kitchen Mixer

Ingredients
  

  • 6 eggs separated
  • 160 g white sugar
  • 125 g all-purpose flour
  • 2 tbsp baking powder
  • 120 ml milk
  • 2 tsp vanilla extract
  • 100 g heavy cream
  • 2 tbsp sweetened condensed milk
  • 50 g milk
  • whipped cream optional
  • sliced fresh strawberries optional

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 10x15-inch baking dish.
  • Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  • Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
  • Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries.
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